Crab and sweetcorn fritters | Sainsbury`s Magazine

Ingredients

• 1 x 170g tin white crab meat chunks or 1 x 100g pot Taste the Difference Orkney white crab meat*
• 60g cold unsalted butter, diced
• 60g plain flour, sifted
• 2 medium eggs, roughly beaten
• 50g finely grated Gruyère
• 1⁄4 tsp cayenne pepper
• 75g frozen sweetcorn kernels
• corn oil for deep fat frying
• 4 tbsp sweet chilli sauce
• 1 tbsp lime juice